We served this pineapple salsa last weekend at our wine and cheese social and then again with our salmon and dill fritatta (previous blog recipe) a few days later. We served a some blue corn chips to go along with for a pop of color. I hope you enjoy as much as some of our guests did.
1 large pineapple, peeled and sliced about 1/2 thick, 2 medium tomatoes, diced, juice of 3 limes or about 1/4 c lime juice, 1/4 C olive oil, 1/4 C red onion, 1/4 C cilantro, 1/ C red pepper, diced, 1 tsp. sea salt and tortilla chips for serving.
Grill pineapple over med. heat until lightly charred (about 2 min. per side). I have made this without grilling as well. Great both ways. Dice pineapple and combine with remaining ingredients, except for chips. Refrigerate about 30 to combine all flavors.